Authentic Bistec Ranchero Mexican (Printable Version)
# What You'll Need:
→ Ranchero Sauce
01 -
4 Roma tomatoes, cored and quartered
02 -
1 medium white onion, quartered
03 -
2 jalapeño peppers, stemmed (leave seeds for extra heat)
04 -
3 cloves fresh garlic, peeled
05 -
1 teaspoon dried Mexican oregano
06 -
1 teaspoon ground cumin
07 -
1 teaspoon salt
→ Main
08 -
2 tablespoons vegetable oil
09 -
680 grams beef tenderloin, strip loin, or skirt steak, thinly sliced
10 -
2 large golden potatoes, cut into 2 cm cubes
11 -
1 teaspoon garlic powder
12 -
1 teaspoon smoked paprika
13 -
1/2 teaspoon freshly ground black pepper
→ For Serving
14 -
Fresh coriander, chopped
15 -
Lime wedges
# Step-by-Step Directions:
01 -
In a blender, combine tomatoes, onion, jalapeños, garlic, Mexican oregano, ground cumin, and salt. Blend until completely smooth and set aside.
02 -
Heat half of the oil in a large skillet or sauté pan over medium-high heat. Add the cubed potatoes and cook for 6-8 minutes, stirring occasionally, until golden brown and just tender. Remove potatoes from skillet and reserve.
03 -
Add remaining oil to the same skillet. Introduce the thinly sliced beef and sear on both sides until well browned, about 4 minutes. Sprinkle with garlic powder, smoked paprika, and black pepper. Stir to coat the beef evenly with spices.
04 -
Return the browned potatoes to the skillet with the beef. Reduce heat to medium-low. Pour the ranchero sauce over the potatoes and beef. Stir to combine. Simmer uncovered for 20 minutes, stirring occasionally, until beef is tender and the sauce is slightly thickened.
05 -
Remove skillet from heat. Garnish with chopped fresh coriander and serve immediately with lime wedges on the side.
# Helpful Notes:
01 -
For added depth, broil the tomatoes, onions, jalapeños, and garlic until lightly charred before blending the sauce.
02 -
Customize heat by adjusting the amount of jalapeños or swapping for serrano peppers.